Recipe Details
Ingredients
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1tablespoonolive oil
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1onion, diced
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2clovesgarlic
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1poundbutternut squash – peeled, seeded, and cut into 1-inch pieces
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5cupsvegetable broth
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1tablespoonbrown sugar
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1teaspoonsalt
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½teaspoonground black pepper
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½teaspoonground ginger
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½teaspooncurry powder (Optional)
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1cupheavy whipping cream
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil and add onion; cook until translucent, about 7 minutes. Add garlic and cook for 1 minute more.
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Combine butternut squash, vegetable broth, brown sugar, salt, ground black pepper, ginger, and curry powder in the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove lid. Blend with an immersion blender until creamy.
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Stir in heavy whipping cream.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories235 | |
| % Daily Value * | |
| Total Fat 18g |
22% |
| Saturated Fat 10g |
48% |
| Cholesterol 54mg |
18% |
| Sodium 791mg |
34% |
| Total Carbohydrate 19g |
7% |
| Dietary Fiber 3g |
10% |
| Total Sugars 7g |
|
| Protein 3g |
5% |
| Vitamin C 18mg |
20% |
| Calcium 89mg |
7% |
| Iron 1mg |
6% |
| Potassium 337mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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